As you know, I am a sucker for my siblings’ children. I love all my little babies {even the little sprout rapidly growing in my sister’s belly who will be named after ME, by the way–how special is that?!! So what does that have to do with Gluten-Free Vegan Samoa cookies? Well, I will get to that soon but because my little Cambria is selling Girl Scout cookies this year, I want to send her a check for 10 boxes that I cannot even eat. I’m just so proud of my little Girl Scout though, I cannot help it. She’s adorable in green and you just can’t say no to that sweet, innocent face.

Gluten-Free Vegan Samoas - Fork & Beans

As I have more time to think about the most wonderful time of the year {Girl Scout season}, I realize that this is my first year I am officially unable to consume Girl Scout cookies. And I miss them, I really do! I miss opening up a box, pulling out a sleeve, and taking a bite out of cookie heaven. But there is no need to wallow in self pity–this is what the kitchen is for. And thank God for creativity in terms of gluten-free vegan baking–all things are possible really because I really miss my Samoas and I needed a way to make gluten-free vegan Samoas stat!

Gluten-Free Vegan Samoas - Fork & Beans

When I first started this blog, I created a looooooong list of *all* the things that I wanted to de-glutenize and veganize, which is still growing. You better believe that Girl Scout cookies were top on my list.  I thought it was genius! I would be ruler of the blogging world {a tad bit of an exaggeration here folks}.  Little did I realize, despite what I thought was genius, everyone and their mother had already thought of and done this. Maybe not gluten free AND vegan recipes necessarily but they are still swarming all over the web. Apparently there is no such a thing as an original idea…

So in celebration of all the little ladies in green, I give to you a gluten-free and vegan recipe for the *original* Samoa cookie:

Gluten-Free Vegan Samoas - Fork & Beans

Girl Scout Samoa Cookies Recipe

Makes approx 24 cookies

Gluten, dairy, and egg free

(Adapted from the Baking Illustrated Icebox Cookie recipe).

For the Cookie:


  • 8 Tbs Earth Balance butter, room temperature
  • 1/3 sugar
  • 1/4 c. powdered sugar
  • 1.5 tsp Ener-G egg replacer + 1 Tb warm water, mixed until thickened
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt


  1. Cream butter and sugars with an electric mixer. AVOID MIXING TOO MUCH–1 minute TOPS (if you beat for a longer amount of time, the cookies will flatten out because too much air has been added into the mix). Add Ener-G egg replacer and vanilla and mix until well combined (30 seconds).
  2. In a medium bowl, mix flours, starches, and salt completely.
  3. Add wet ingredients into dry mix bow and stir with a wooden spoon until a dough forms. Dough should not be sticky (if so, add 1 Tb of flour at a time until soft still, not sticky.
  4. Transfer 1/2 the dough onto a piece of parchment paper. With your hands, roll dough into a log that is 6″x2″. Smooth with hands. Wrap a piece of clear wrap around the dough and chill for 2+hours (i chilled my dough overnight and they were perfect. If you do not chill it long enough, the cookies will spread. You want them to stay in the same shape pre and post baking!) Do the same with the other 1/2 of the dough.
  5. Once dough is chilled long enough, preheat the oven to 325 degrees.
  6. Unroll the dough out of the plastic wrap and slice cookies with a sharp knife at 1/4-1/2″ thick slices. Using a 1/2″ circle fondant cutter, cut out holes in the middle of each cookie.
  7. Place 1/2 of the cookies a Silpat-lined baking sheet and bake for 15-20 minutes (you might need to cook longer but at 15 minutes, keep your eye on the doneness of the cookies).
  8. Allow to cool fully on the baking sheet. The cookies with toughen up and become crunchier the longer they sit.

For the Chocolate Dipping:

  • 2 c. dark chocolate chips, melted
  1. Dip each cookie bottom into a chocolate bath with a fork {so you can lift it back out}. Make sure you gently coat the sides too. Allow to set on a piece of parchment paper.

For Caramel Layer:

  • 16 Dates, soaked in water 1 hour
  • 3 Tbs coconut oil
  • 1/3 c. maple syrup or raw agave syrup
  • 3-4 Tbs water
  1. Blend everything in high-speed blender {I just used my Bullet-type blender and it works out fine}. Blend until smooth and thick.
  2. Place into a plastic bag, cut off the corner piece of the bag to pipe the caramel onto the cookie. Squirt about 1 Tb worth onto each cookie and spread around so it covers it completely.

For the Coconut Layer:

  • 1 1/2 c. toasted, shredded coconut (If you don’t have toasted coconut, place the coconut on a baking sheet, at cook for 12-15 minutes at 325 degrees.
  1. Top the cookie with the third layer of coconut on top of the caramel.  Gently press down to ensure the coconut is set in place.

For the Chocolate Drizzle:

  1. Use the leftover melted chocolate, place the remaining in a plastic bag, cut a tiny hole in the corner and drizzle lines on the top.
  2. Freeze the cookies for 10 minutes so they completely set.

 Gluten-Free Vegan Samoas - Fork & Beans

Absolute caramel-coconut-chocolate heaven.

Now I just have to find a box to shove these into and pretend as if my order arrived at my doorstep this morning. Stay tuned for more cookies…